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Ingredients
| graham cracker pie shell: 1 9 inch |
| unflavored gelatin: 1 .25oz envelope |
| water: 1/2 cup (cold) |
| granulated sugar: 2/3 cup |
| salt: 1/8 tsp |
| brandy (Cognac): 1/4 cup |
| eggs: 3 (yolks) |
| chocolate liqueur (Creme de cacao): 1/4 cup |
| eggs: 3 (whites) |
| light whipping cream (fluid): 2 cups |
Brandy Alexander Pie
Credit: AllRecipes
User rating:
"Try this cognac and creme de cacao flavored pie that works great for company. Be sure to make ahead of time."
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Prep Time
60 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
- In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
- Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
- In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
- Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.